Rd Exam - Domain I - Food And Nutrition Sciences

Front 1

Enzymes are made of what?

Back 1

Protein

Front 2

_____ are enzyme activators; includes some vitamins

Back 2

Coenzymes

Front 3

Which vitamins serve as coenzymes in the production of energy? (4)

Back 3

Pantothenic acid, Thiamin (B1), Riboflavin (B2), Niacin (B3)

Front 4

______ assists enzymes; usu minerals

Back 4

Cofactor

Front 5

Thyroxine ______blood sugar

Back 5

Raises blood sugar by stimulating liver glycogenolysis and gluconeogenesis

Front 6

In what age group is the BMR highest?

Back 6

Ages 0-2 years

Front 7

Basal metabolic rate (BMR) is measured when?

Back 7

In the morning when reclining, awake, relaxed, at normal body temp, at least 12 hours after last meal, and several hours after strenuous activity.

Front 8

Resting metabolic rate (RMR) is measured when?

Back 8

Anytime of day, after eating or exercise: after short rest, controlled intake. More frequently measured than BMR.

Front 9

What is the respiratory quotient for carbohydrate alone, fat alone, ad mixed intake?

Back 9

CHO alone: 1
Fat alone: 0.7
Mixed intake: 0.85

Front 10

To lower the respiratory quotient (RQ), which must be increased, CHO, fat, or protein?

Back 10

Fat - increase the fat intake to lower the RQ

Front 11

List the monosaccharides. (3)

Back 11

Glucose, fructose, galactose.

Front 12

List the disaccharides and their components (3)

Back 12

Sucrose (glucose and fructose)
Lactose (glucose and galactose)
Maltose (glucose and glucose)

Front 13

Sorbitol has ____ (same, more or less) calories compared to glucose

Back 13

Same, but absorbed more slowly by passive diffusion. (may cause diarrhea)

Front 14

Protein contains what percentage nitrogen?

Back 14

16%

Front 15

Which amino acids contain sulfur? (3)

Back 15

Cysteine, cystine, methionine

Front 16

List the essential amino acids

Back 16

TV TILL PMH
Threonine, valine, tryptophan, isoleucine, leucine, lysine, phenylalanine, methionine, histidine

Front 17

Amino acids that are conditionally essential during catabolic stress (2)

Back 17

Arginine, Glutamine

Front 18

Tryptophan is a precursor for what? (2)

Back 18

Serotonin and niacin

Front 19

Complete protein means what?

Back 19

Contains all essential amino acids in sufficient quantity and ratio to maintain body and promote growth

Front 20

If a pt is on a low protein diet, what types of protein should be given?

Back 20

Those with a high biological value (HBV) (complete proteins)

Front 21

____ % of protein can be converted to glucose

Back 21

58% - making it an inefficient energy source

Front 22

Soybeans are low in _____ (amino acid)

Back 22

Methionine (this essential a.a. is missing in most vegetables)

Front 23

Legumes are low in which amino acids? (3)

Back 23

Methionine, cystine, and tryptophan.

Front 24

Gelatin is low in which amino acids? (3)

Back 24

Methionine, lysine, and contains NO tryptophan

Front 25

What is a phospholipid?

Back 25

A type of lipid in the cell membrane; controls passage of cpds in and out of the cell.

Front 26

Most phospholipids are what?

Back 26

Lecithins which contain choline, a lipotropic factor which helps prevent fat accumulation in the liver.

Front 27

Lecithins functions through which enzyme?

Back 27

LCAT

Front 28

Choline

Back 28

Choline is a lipotrophic factor that helps prevent the accumulation of fat in the liver.

Front 29

Which oil is the most polyunsaturated?

Back 29

Safflower

Front 30

Which oil is the most unsaturated?

Back 30

Canola

Front 31

What are the 2 essential fatty acids?

Back 31

Linoleic acid (omega-6)
Alpha-Linolenic Acid (omega 3)

Front 32

What is a good source of linoleic acid?

Back 32

Safflower has the most linoleic acid; soybean oil is also a good source.

Front 33

What is a good source of alpha-linolenic acid?

Back 33

Mainly from fish oils - EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)

Front 34

Lack of linoleic acid leads to what?

Back 34

Poor growth, eczema, petechiae

Front 35

If linoleic acid replaces CHO, it _____ LDL, _____ HDL (reduces or increases)

Back 35

Reduces LDL, Increases HDL

Front 36

If linoleic acid replaces saturated fat, it ______total cholesterol, ______HDL(reduces or increases)

Back 36

Reduces total cholesterol, reduces HDL

Front 37

Alpha-linolenic acid _____ hepatic production of triglycerides, ____ cholesterol levels

Back 37

Decreases hepatic production of triglycerides; little effect on cholesterol levels

Front 38

What does the omega sign of a fatty acid designate?

Back 38

The location of the 1st double bond, counted from the METHYL END of the fatty acid.

Front 39

_______ is the process of adding hydrogen converting a polyunsaturated fat, converting it into to a saturated fat.

Back 39

Hydrogenation

Front 40

Trans fatty acids have a ____ structure similar to that of saturated fatty acids

Back 40

Linear

Front 41

Best sources of trans fatty acids (3)

Back 41

Margarines, shortenings, frying fats

Front 42

What are the best sources of saturated fat (in order of predominance)?

Back 42

Coconut oil, palm kernel, cocoa butter, butter, beef tallow, palm oil

Front 43

What are the best sources of monounsaturated fat (in order of predominance)?

Back 43

Olive oil, canola oil, peanut oil, sunflower oil

Front 44

What are the best sources of polyunsaturated fat (in order of predominance)?

Back 44

Safflower, corn, soybean, cottonseed, sunflower

Front 45

List the types of fatty acids in butter (in order of predominance).

Back 45

SFA, MUFA, PUFA

Front 46

List the types of fatty acids in margarine (in order of predominance)

Back 46

PUFA, MUFA, SFA

Front 47

What is the formula to determine calories from alcohol?

Back 47

(0.8)(proof)(ounces)
Where proof = % alcohol x 2

Front 48

What is winterized oil?

Back 48

Oil chilled so that fat with high melting points are filtered out (winterized oil is clear not cloudy - useful for salad dressing)

Front 49

The toxic level of vitamin A

Back 49

10,000 IU

Front 50

Functions of vitamin A (2)

Back 50

skin, vision

Front 51

Sources of vitamin A

Back 51

Dark green leafy vegetables, cantaloupe, fish, liver, carrots, fortified skim milk, apricots, sweet potato (richer colors = better sources)

Front 52

Vitamin A needs (male and and female)

Back 52

M: 900 micrograms RE
F 700 micrograms RE

Front 53

Deficiency of vitamin A causes what? (3)

Back 53

1. Nyctalopia (night blindness) which is an early sign and IS reversible
2. Xerophthalmia (corneal damage) - only after prolonged, severe deficiency - NOT reversible
3. Hyperkeratosis - dry scaly skin

Front 54

What is the precursor for vitamin A?

Back 54

Carotene is the precursor (provitamin) and is converted in intestinal mucosal cells

Front 55

What is the precursor for vitamin D?

Back 55

Cholesterol

Front 56

7-dehydrocholesterol --> Vitamin D3. What is needed for this to take place?

Back 56

UV light

Front 57

Functions of vitamin D?

Back 57

Ca, P metabolism

Front 58

Sources of Vitamin D

Back 58

Sunlight, egg yolk, fortified milk, cod liver oil

Front 59

How much vitamin D is needed?

Back 59

AI 5-15 mcg
(15 mcg = 600 IU)

Front 60

What does Vitamin D deficiency cause?

Back 60

Rickets - soft bones
Osteomalacia - adult rickets

Front 61

7-dehydrocholesterol ---(UV light)---> Vit D3 (cholecalciferol) --> _____

Back 61

D2 (ergocalciferol) (synthesized in plants)

Front 62

Vitamin E is known as

Back 62

tocopherol (alpha tocopherol is the only form that meets human requirements)

Front 63

Vitamin E is one of the _____ toxic vitamins (least or most)

Back 63

Least

Front 64

What is the upper limit for vitamin E?

Back 64

1000 mg

Front 65

What are the functions of Vitamin E?

Back 65

Antioxidant; also resists hemolysis of RBC

Front 66

Sources of vitamin E

Back 66

Vegetable oils, whole grains, green vegetables.
NIH list: wheat germ oil, almonds, sunflower seeds and oil, spinach, broccoli, etc.

Front 67

Vitamin E needs

Back 67

15 mg

Front 68

What does a deficiency of vitamin E result in?

Back 68

Hemolytic anemia

Front 69

How is vitamin K synthesized?

Back 69

By bacteria in the lower intestinal tract

Front 70

What are toxicity symptoms of vitamin K?

Back 70

There are NO specific toxicity symptoms

Front 71

What are the functions of vitamin K?

Back 71

Forms prothrombin in liver; aids blood clotting; given pre-surgery

Front 72

Sources of vitamin K

Back 72

Spinach, kale, collard greens, broccoli, brussels sprouts, parsley, green leafy vegetables.

Front 73

How much vitamin K is needed?

Back 73

M: 120 mcg
F: 90 mcg

Front 74

What does vitamin K deficiency cause?

Back 74

Slow clotting leading to hemorrhage

Front 75

What interferes with vitamin K?

Back 75

Mineral oil, antibiotics, anticoagulants

Front 76

Vitamin B1 is also known as ____

Back 76

Thiamin

Front 77

Vitamin B1/thiamin is lost when temperature or pH _____

Back 77

Rises (thiamin is heat stable in acid - when cooking)

Front 78

Functions of Vitamin B1/thiamin

Back 78

Oxidation of CHO; increased CHO in diet --> increased thiamin needs.

Front 79

Source of Vitamin B1/thiamin

Back 79

Grains, wheat germ, pork, liver; Better retained in meats cooked at lower endpoint temp, and roasted at lower oven temp

Front 80

How much vitamin B1/thiamin is needed?

Back 80

M 1.2 mg
F 1.1 mg

Front 81

The lab value that reflects thiamin deficiency is_____

Back 81

Plasma pyruvate --> thiamin deficiency

Front 82

Deficiency of thiamin causes what?

Back 82

Muscle weakness, foot drop, memory loss, beriberi, reduced erythrocyte transketolase

Front 83

Vitamin B2 is also known as ____?

Back 83

Riboflavin

Front 84

Vitamin B2 is destroyed by ____

Back 84

UV light

Front 85

Functions of Vitamin B2/riboflavin

Back 85

Energy release from protein; present in many coenzymes

Front 86

Sources of riboflavin

Back 86

Liver, kidney, meat, milk.
Also, lean meat, eggs, legumes, nuts, leafy green vegetables

Front 87

How much Vitamin B2/riboflavin is needed?

Back 87

M 1.3 mg
F 1.1 mg

Front 88

Deficiencies of Vitamin B2/riboflavin lead to:

Back 88

Growth failure, cheilosis (cracked lips), stomatitis (inflammation of the mouth); riboflavin deficiency affects cells with rapid turnover.

Front 89

What is another name for B3?

Back 89

Niacin or nicotinic acid

Front 90

What is the precursor for B3/Niacin?

Back 90

Tryptophan

Front 91

What is the function of niacin?

Back 91

Metabolism of CHO, protein, fat

Front 92

Sources of niacin

Back 92

Protein, peanuts

Front 93

Niacin/B3 needs

Back 93

M 16 NE
F 14 NE
NE = Niacin Equivalent;
1mg NE = 60 mg tryptophan = 1 mg niacin

Front 94

Deficiency of niacin/B3 causes ____?

Back 94

Pellagra: 4 D's:
Dermatitis, Diarrhea, Dementia, Death (may result from GI d/o or with alcoholism)

Front 95

Precursor of folate

Back 95

PABA

Front 96

Properties/functions of folate

Back 96

DNA synthesis, forms RBC in bone marrow (along with B12), acts as a coenzyme, *prevents neural tube defects*

Front 97

Sources of folate

Back 97

Liver, kidney, green leafy vegs, citrus fruits. Also, legumes (esp lentils, chickpeas, black beans), asparagus

Front 98

Folate needs

Back 98

400 mcg
Pregnancy: 600 mcg

Front 99

Deficiency of folate leads to:

Back 99

Megaloblalstic, macrocytic anemia; diarrhea, fatigue

Front 100

Another name for vitamin B6

Back 100

Pyridoxine

Front 101

What are the functions of vitamin B6?

Back 101

Coenzyme in amino acid metabolism: deamination, transamination

Front 102

Increased protein --> _____ pyridoxine (B6) needs

Back 102

Increased

Front 103

Sources of pyridoxine/B6

Back 103

Meat, wheat, corn, yeast, pork, liver; also, potato, banana, garbanzo beans, etc.

Front 104

How much pyridoxine/vitamin B6 is needed?

Back 104

M 1.3 - 1.7 mg
F 1.3 - 1.5 mg

Front 105

Deficiency in B6/pyridoxine leads to

Back 105

Seizures, anemia, dermatitis, glossitis

Front 106

What is another name for vitamin B12?

Back 106

Cyanocobalamin (contains cobalt)

Front 107

Functions of B12

Back 107

Coenzyme in protein synthesis; forms RBC

Front 108

B12 is bound by what?

Back 108

Intrinsic factor in gastric juice

Front 109

Sources of B12

Back 109

Liver, meat, milk (animal sources). Deficiencies are rare - usually due to lack of intrinsic factor

Front 110

How much B12 is needed?

Back 110

2.4 mcg

Front 111

Deficiency of B12 leads to what?

Back 111

Macrocytic, megaloblastic anemia; pernicious anemia - after gastrectomy or removal of ileum, due to lack of intrinsic factor

Front 112

What is another name for pantothenic acid?

Back 112

Coenzyme A

Front 113

What is the function of pantothenic acid?

Back 113

Energy synthesis of fatty acids

Front 114

How is pantothenic acid synthesized?

Back 114

By intestinal bacteria (possibly)

Front 115

Sources of pantothenic acid

Back 115

Animal foods, grains, legumes

Front 116

How much pantothenic acid is needed?

Back 116

AI 5 mg

Front 117

Pantothenic acid deficiency

Back 117

Rare deficiency - paresthesia in feet

Front 118

What drug interferes with B6 (pyridoxine) metabolism>

Back 118

INH - isoniazid - a TB drug

Front 119

What is another name for vitamin C?

Back 119

Ascorbic acid

Front 120

What vitamin is the most easily destroyed?

Back 120

Vitamin C (destroyed by heat, alkaline pH, oxidation)

Front 121

Vitamin C functions

Back 121

Formation of collagen, wound healing, aids iron absorption

Front 122

Sources of vitamin C

Back 122

Citrus fruits, potatoes, papaya, dark green, yellow vegetables, berries (esp strawberries), tomatoes, turnip greens, canteloupe

Front 123

Vitamin C/ascorbic acid needs

Back 123

75-90 mg

Front 124

Vitamin C/ascorbic acid deficiency

Back 124

Scurvy
Poor wound healing
Bleeding gums

Front 125

Where is biotin found?

Back 125

Synthesized by intestinal bacteria, found in many foods

Front 126

Function of biotin

Back 126

Coenzyme in fatty acid synthesis;
Converts pyruvate to oxaloacetate in gluconeogenesis

Front 127

How much biotin is needed?

Back 127

AI 30 mcg

Front 128

Symptom of deficiency of biotin

Back 128

Muscle pain

Front 129

What are the functions of myo-Inositol

Back 129

Binds calcium, zinc, iron, membrane structure

Front 130

Sources of myo-Inositol

Back 130

Outer husks of cereal grains, leafy green vegetables

Front 131

What is myo-Inositol?

Back 131

In plants as phytic acid; related to sugar; contains phosphorus; vitamin-like factor

Front 132

What is the most abundant mineral in the body?

Back 132

Calcium

Front 133

Calcium is regulated by what hormone?

Back 133

Parathyroid hormone

Front 134

What aids in absorption of calcium?

Back 134

Vitamin D, lactose, and acid

Front 135

What interferes/reduces absorption of calcium?

Back 135

Oxalates, phytates interfere with absorption (oxalic acid combines with calcium)

Front 136

Calcitonin (thyroid) lowers serum calcium by what mean?

Back 136

By inhibiting bone resorption

Front 137

Functions of calcium

Back 137

Blood clotting, cardiac function, nerve transmission

Front 138

Sources of calcium

Back 138

Dairy products, leafy vegetables, legumes

Front 139

How much calcium is needed?

Back 139

1000 mg - 1200 mg

Front 140

Deficiency of calcium

Back 140

Hypocalcemia --> tetany
Rickets

Front 141

Phosphorus is part of ____, ____, _____, and ______

Back 141

DNA, RNA, ATP, phospholipids

Front 142

Function of phosphorus

Back 142

Transports fat through lymph and blood, and in and out of body cells
Bone, teeth

Front 143

Sources of phosphorus

Back 143

Animal proteins: meat, poultry, fish, eggs, dairy, processed foods

Front 144

Needs for phosphorus

Back 144

700 mg

Front 145

Food form of iron

Back 145

Ferric

Front 146

Most absorbable form of iron

Back 146

Ferrous

Front 147

Stored form of iron

Back 147

Ferritin

Front 148

What is the best assessment parameter of iron status?

Back 148

Ferritin

Front 149

Where is heme iron found?

Back 149

Animal foods

Front 150

Where is non-heme iron found?

Back 150

Cereals, vegs, poorly absorbed

Front 151

Function of iron

Back 151

Oxygen transport

Front 152

Sources of iron

Back 152

organ meats, egg yolk, fish

Front 153

What aids the absorption of iron

Back 153

MFP (meat, fish, poultry) Factor, acid, vitamin C, calcium (oxalates bind iron, but if Ca is also present, it will bind to oxalates 1st, freeing up iron for absorption)

Front 154

How much iron is needed?

Back 154

M 8mg
F 18mg

Front 155

Deficiency of iron

Back 155

Anemia
Spoon-shaped nails
Fatigue

Front 156

What does NOT aid the absorption of iron?

Back 156

Eggs, tea, cow's milk, cheese

Front 157

Functions of magnesium

Back 157

Protein synthesis, stabilizes structure of ATP, works with calcium in neuromuscular transmission

Front 158

Sources of magnesium

Back 158

Abundant in foods (found as part of chlorophyll). Good sources include: halibut, almonds, cashews, soybeans, spinach, potato, peanuts, legumes, etc.

Front 159

Magnesium needs increase with increases in what nutrients in the diet?

Back 159

As PRO, Ca, D increase in diet, more Mg is needed

Front 160

How much magnesium is needed?

Back 160

M 420
F 320

Front 161

Magnesium deficiency s/s

Back 161

Rare: tremors

Front 162

Functions of zinc

Back 162

Increase taste acuity
Enhances insulin action

Front 163

Sources of zinc

Back 163

Meat, liver, eggs (animal products)

Front 164

Excess zinc leads to ______ deficiency?

Back 164

Copper

Front 165

How much zinc is needed?

Back 165

M 11 g
F 8 g

Front 166

Deficiency of zinc causes what?

Back 166

Poor wound healing
Reduced taste acuity

Front 167

Iodine is part of ______

Back 167

Thyroxine

Front 168

Sources of iodine

Back 168

Seafoods, iodized salt

Front 169

Deficiency of iodine s/s

Back 169

Goiter

Front 170

How much iodine is needed?

Back 170

150 mcg

Front 171

Fluorine Function

Back 171

Teeth, bones

Front 172

Sources of fluorine

Back 172

Soil, water

Front 173

Amount of fluorine needed

Back 173

M 4.0 mg
F 3.0 mg

Front 174

Copper is attached to

Back 174

Protein ceruloplasmin

Front 175

Copper is essential for synthesis of ____

Back 175

Hemoglobin

Front 176

Copper aids absorption of ____

Back 176

iron

Front 177

Sources of copper

Back 177

Liver, kidney, shellfish; also, whole grains, beans, nuts, potatoes, dark green leafy veg, yeast, dried fruits, black pepper

Front 178

How much copper is needed?

Back 178

900 mcg

Front 179

In Wilson's disease, serum copper is ____ (reduced or increased)?

Back 179

Reduced (copper deposits in liver, brain, and other organs) in Wilson's disease due to deficiency of ceruloplasmin

Front 180

Selenium functions

Back 180

Tissue respiration
Antioxidant

Front 181

Source of selenium

Back 181

Soil, grains, meat, fish, poultry, dairy

Front 182

How much selenium is needed?

Back 182

M 55 mcg
F 45 mcg

Front 183

Deficiency of selenium

Back 183

Myalgia, cardiac myopathy

Front 184

Function of manganese

Back 184

Central Nervous System

Front 185

Sources of manganese

Back 185

Whole grains, legumes, nuts

Front 186

How much manganese is needed?

Back 186

1.8 - 2.3 mcg

Front 187

Deficiency of manganese

Back 187

Weight loss, dermatitis

Front 188

Functions of chromium

Back 188

Aids insulin action
Maintains normal glucose metabolism

Front 189

Sources of chromium

Back 189

Yeast, oysters, potatoes, liver

Front 190

How much chromium is needed?

Back 190

25 - 35 mcg

Front 191

Deficiency of chromium

Back 191

Glucose intolerance
Lipid abnormalities

Front 192

Functions of sodium

Back 192

Acid/base balance
Osmotic pressure

Front 193

Sources of sodium

Back 193

Table salt, seafood, cheese

Front 194

How much sodium is needed

Back 194

500 to 3000 mg

Front 195

Deficiency of sodium

Back 195

Anorexia, muscle atrophy

Front 196

Sodium is reabsorbed by _____

Back 196

Aldosterone

Front 197

Sodium is retained by ______

Back 197

Steroids

Front 198

Functions of potassium

Back 198

Acid/base balance
Osmotic pressure

Front 199

Sources of potassium

Back 199

Fruits, vegetables, meat

Front 200

How much potassium is needed?

Back 200

2 grams

Front 201

Deficiency of potassium

Back 201

Muscle weakness

Front 202

Aldosterone _______ (increases or decreases) excretion of potassium

Back 202

Increases

Front 203

Hyperkalemia can cause _______

Back 203

Cardiac irregularities

Front 204

Sulfur is part of which amino acids? (3)

Back 204

Cysteine, cystine, methionine

Front 205

Sources of sulfur

Back 205

Animal proteins: meat, fish, poultry, eggs

Front 206

How much sulfur is needed?

Back 206

AI 425-550 mg

Front 207

Choline is a component of what?

Back 207

Lecithin

Front 208

Choline transports lipids as _____

Back 208

Acetylcholine

Front 209

Sources of choline

Back 209

Fat in eggs, milk, liver, soybeans

Front 210

The 2 minerals that are important for glucose metabolism

Back 210

Chromium and zinc

Front 211

As energy expenditure of the body increases, the need for which vitamins increases? (4)

Back 211

Thiamin, niacin, riboflavin, pantothenic acid (all are coenzymes)